Why Superchef David Chang Is Risking His Perfect Restaurant Record for a Delivery Startup 'Things are changing so fast in food that if you're still using what worked for you in the past, you're screwed.'

David Chang is losing his voice.

It's been a busy few days, even by Changian standards. In addition to darting between the seven restaurants he runs in New York, overseeing the six others scattered from Sydney to Toronto, plotting new ventures and partnerships and accommodating the usual army of journalists ravenous for his attention, he had just flung open the doors of Fuku Wall Street, the sixth location of his fried-chicken chain. And the very next morning, he appeared outside the restaurant's East Village address to greet sneakerheads waiting in a line for the release of his limited edition Nike Dunks: black denim high-tops emblazoned with a cartoon peach, the logo of Chang's restaurant empire, Momofuku.

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